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Dinner parties recipes - 6 recipes

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Dinner parties recipes

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Open the oysters, loosen and separate shells while keeping the oyster juice

  • 125 g of caviar
  • 24 pieces of Irish oysters Tiamaraa No. 4
  • ½ bottle of Champagne
  • 2 g of agar agar
  • 24 leaves baby spinach
  • Ground pepper
3.4/5 (119 Votes)

Ask the butcher to prepare the beef roast: cut in half and tied up with string (to be able to stuff the foie gras i...

  • - 1 large piece of beef for roasting about 1.5 kg
  • - 100 g of foie gras
  • - Herbs de provence (thyme
  • rosemary ...)
  • - 4 cloves of garlic
  • - Salt and pepper
  • - 1 glass of water
3.7/5 (74 Votes)

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Start by adding salt and pepper generously outside and inside of the capon

  • 1 capon 4 kg
  • 1 bouquet garni
  • 2 cloves of garlic
  • 1 shallot
  • Small potatoes
  • morels
  • 1 glass of dry white wine
  • Salt and pepper
3.7/5 (105 Votes)

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Preheat the oven to 180 ° C

  • 1.4 kg of roast pork
  • 1 bunch spring onions cleaned
  • 16 fresh sage leaves
  • 1 clove of garlic
  • 2 tablespoons dry white wine
  • for cooking
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • salt and pepper.
2.7/5 (114 Votes)

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Set up your workstation. Peel the carrots, onions and shallots

  • Base:
  • 1.8 kg roast pork
  • 25g butter
  • 2.5 cl Oil
  • 60g flour
  • Aromatic garnish:
  • Carrot 100g
  • Onion 100g
  • 1 Bouquet garni
  • 50g shallots
  • Orange Sauce:
  • 4 Oranges
  • 5 cl orange juice
  • Cinnamon 10g
  • Orange liqueur 15 cl
  • 1 l water
  • Seasoning:
  • salt
  • Cayenne pepper
  • Nutmeg
  • Presentation:
  • parsley
  • orange
4.2/5 (13 Votes)

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Make sure that the quails have been emptied

  • 8 quails already plucked
  • gutted
  • 4 thick rashers of bacon
  • 3 tbsp of pomace brandy
  • 4 tbsp crème fraîche
  • 3 tbsp butter
  • salt
  • pepper
  • cooking string
4.2/5 (13 Votes)

Any burning questions? Ask our chefs below!

Quail with pomace brandy Oysters with champagne and caviar